Metadata
Author: springer
Data
English[en]
Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5 °C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg.kg−1, respectively.
Chinese[zh]
在20 °C和5 °C两种贮存温度下,干酪中酪胺、尸胺和腐胺平均含量分别为1332和353,1416和127,及784和255 mg kg−1。